On today’s show I discuss various uses for potatoes. We love potatoes and think they are a great survival crop as they are easy to grow, harvest and store. Their culinary uses are nearly endless and most people love potatoes.

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This episode has three topics; first up is a long discussion about our new doberman puppy and how the dog situation has gone since we moved here. Then I give you a little behinds the scenes sneak peak regarding a recent trip to illinois where I did a live TV appearance and several live cooking demonstrations. I was fortunate to take my wife and spend some quality time with just she and I. Lastly, I walk you through making cherry cheeescake ice cream.

*** Please consider becoming a Harvest Eating Supporting Member, you’ll get some great products and be supporting the show, website and video production for pennies each day. Thanks For your support!***

1. In a large saute pan over medium heat, place the coconut oil, let it get hot.
2. In the oil add the onions and garlic cook these for about three minutes or until the onions just start to turn to a golden brown.
3. Add the green olive, asparagus and the potatoes cook these for about three minutes or until you see the asparagus turn bright green.
4. Add the tomatoes, chicken stock and butter cook this for about two minutes constantly stirring.
5. Add the goat cheese and season with salt and pepper to taste.
6. Plate and serve (Serve With Lemon Thyme Chicken breast)

1. In large saute pan over medium-low heat. Melt the butter and add the potatoes.
2. Cook the potatoes for about fifteen minutes. Or until nicely browned. Season with half of the salt and pepper.
3. Remove the potatoes and set aside.
4. In the same pan with more butter if needed. Cook the onions for an additional ten minutes.
5. After ten minutes, add the thyme, Parmesan cheese, reserved potatoes and the remaining salt and pepper stir a few times just until mixed.
6. Plate and serve.

If you are looking for different ways to cook potatoes for breakfast this recipe is for you. It combines new potatoes, jalapeno chile peepers, green and red peppers, white onions and cilantro to form a zesty morning meal.

1. Pour the water into a large saute pan. Add the potatoes, cover and cook at medium heat for about 7-10 minutes or when potatoes flesh gives in.
2. Add the butter (don’t worry if there is still water in the pan), onions, garlic and peppers.
3. While stirring occasionally, let this cook for about ten minutes covered remove the lid and continue to cook until the potatoes become crusty and brown.
4. It’s time now to add the cilantro, lime zest, and smoked paprika. Season with salt and pepper.
5. Stir for a few minutes and take off of the heat.
6. Plate and serve.
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1. Cut potatoes, onions and celery into small chunks.
2. Place in pot; cover with water and boil 7-8 minutes.
3. While potatoes are cooking melt butter, add flour to make a paste. Whisk into milk and bring to boil.

Drain water from potatoes and add potatoes, celery, onion to milk mix. Put on low heat. Add shredded cheese, salt and pepper to taste. Stir until cheese is melted.

Chef’s Note: Soup can be pureed or blended for a creamier consistency.
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Chef Keith Snow creates a comfort-food classic with seasonal vegetables and homemade pie crust. You’ve never had a pot pie like this one. Harvest Eating principles on display for certain with this amazing dish….

1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes.
2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. 3. Drain and chop fine.
4. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough milk and sour cream to allow you to mash the potatoes into a smooth paste. Add the cheese and the chopped broccoli and mix well.
5. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.

Chef’s Note: Broccoli is an excellent source of fiber and cancer-fighting antioxidants. Potatoes are loaded with vitamins C and B-6, potassium, and fiber.